Boil potatoes, mash them and mix with flour, 1 egg, cream, salt and pepper. Mix until you will have liquid batter. Leave to rest for half of hour. Fry potato batter on butter on each side for around two minutes (if you want to have perfect round shape use bottomless round mold). Serve with fried eggs and caviar on top.

Peel then boiled potatoes in salty water. Cut white onion in small pieces then fry with 1 tbsp of butter until gold, remove from heat. Boiled potatoes cut in small pieces and mixed with onion. Leave till cooled down. Cut salmon in small pieces, then mixed with lemon juice and pepper. Cut dried tomatoes in small pieces. Place bottomless mold on cooking paper. First layer make with dried tomatoes. Mash with spoon before next layer. Next layer make with potatoes mixed with onion, mesh with spoon. Final layer make with salmon. Leave for 15 minutes. Place on plate together with cooking paper. First stick out cooking paper then remove bottomless mold. Serve with red onion jam.Red onion jam.
Cut 2 red onions in thick cubes. Fry with 2 tbsp of butter for 5 minutes. Add 2 tbsp of honey and continue frying for 2 more minutes. Add 1 glass of red wine. Boil gently for 1 hour until wine is reduced. Serve cold.

Cover peppers with olive oil and grill (in oven or on grill) until it will be nearly soft. Mix couscous with seeds, garlic and herbs, season with salt and pepper. When pepper is ready gently slice tops off and scoop out membranes and seeds. Fill each pepper with couscous mix. Place gently in baking dish. Cover with pepper tops and grill for 5 minutes.

Season lamb with black paper. Melt 1 tbsp of butter on frying pan, add shallots, garlic and lamb. Fry lamb for about 1 minute on each side. Add wine and broth, heat on large fire until boiled. When boiled reduce fire so the mixture of broth and wine stop boiling. Add spring of rosemary. Keep on small fire for around 2 hours. After 1 hour remove rosemary. After 2 hours reduce souse to consistence of tick glaze. On small frying pan melt remaining butter, gently fry white radishes for two minutes (until frying part will be golden). While frying hold a radish leaves in hand to prevent worming up.

Mix sake, soy sauce, mandarin juice and sugar. Marinade livers in mixture for at least several hours. Put livers on grill sticks and grill them for few minutes. Turn few times while grilling and cover with rest of marinade using brush. Livers should be slightly pink inside.